Food Recipes Make It Yourself: Go-To Vinaigrette 4.4 (5) Making your own salad dressing is the key to becoming a stronger cook: Master it and you’ll have the confidence to improvise other dishes. Store-bought dressings, even simple vinaigrettes, are often slicked with freaky stabilizers and excess sweeteners, which can overpower your greens. Once you graduate to the homemade stuff, you’ll never go back. This recipe is a combination of ingredients you almost always have on hand, and you can modify each batch to suit your mood. Try agave or maple syrup in place of the honey or add some freshly grated lemon zest for extra floral tang. Now go forth and emulsify. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on June 19, 2018 Print Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 10 mins Total Time: 10 mins Yield: ¾ cup Jump to Nutrition Facts Ingredients 1 shallot, finely chopped 1 tablespoon Dijon or whole grain mustard 1 teaspoon honey 2 tablespoons lemon juice ¼ cup red or white wine vinegar ½ teaspoon Kosher salt ½ teaspoon freshly ground pepper ⅔ cup olive oil Directions Whisk together shallot, Dijon, honey, lemon juice, and vinegar in a medium bowl or shake up in a pint-sized jar; season with salt and pepper. Gradually whisk in olive oil until evenly combined; taste and adjust seasoning, adding more salt or pepper or lemon juice to your liking. (If using a jar, add oil, tightly seal lid, and shake until emulsified). Store vinaigrette in an airtight container or glass jar in the refrigerator for up to 1 week. Print Nutrition Facts (per serving) 225 Calories 24g Fat 0g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 225 % Daily Value * Total Fat 24g 31% Saturated Fat 3g 17% Cholesterol 2mg 1% Sodium 222mg 10% Total Sugars 2g Protein 0g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.